Instructions

• Preheat the oven to 350°F. Spray an 8x8-inch baking pan with nonstick spray.
• Cook 8 ounces elbow macaroni according to the package directions until al dente. Drain the pasta well and place it in a large bowl.
• Warm 2 cups milk in a small saucepan over medium heat; keep it warm (do not boil).
• In a separate medium saucepan, melt 1/4 cup (1/2 stick) butter over low heat. Whisk in 1/4 cup all-purpose flour and cook, stirring constantly, for about 3 minutes until the mixture is smooth and bubbly.
• Gradually whisk the warm milk into the flour-butter mixture, whisking constantly to avoid lumps. Increase the heat to medium-high and bring the sauce just to a boil, stirring frequently.
• Reduce the heat to low and simmer the sauce for a few minutes, stirring occasionally.
• Stir in 1/2 teaspoon salt, 1/2 teaspoon Tabasco sauce, and freshly ground black pepper to taste.
• Add 1/2 cup heavy whipping cream to the sauce and mix well. Simmer 3 to 4 minutes, stirring occasionally.
• Stir 12 ounces of the shredded sharp cheddar cheese into the sauce in batches, stirring frequently until the cheese is fully melted and the sauce is smooth.
• Pour the cheese sauce over the drained pasta in the large bowl and stir until the pasta is evenly coated.
• Spoon the coated pasta into the prepared 8x8-inch pan. Sprinkle the remaining 4 ounces of shredded sharp cheddar cheese evenly over the top.
• Bake for 20 to 30 minutes, or until the casserole is bubbly. If desired, broil for 2 to 3 minutes more to brown the top—watch closely to avoid burning.